These delicious blueberry pancakes are a breakfast staple in our household. Made with fresh blueberries and a hint of cinnamon, they are light, fluffy, and packed with flavor. Perfect for a lazy weekend brunch or a special treat any day of the week. Serve them with maple syrup and a pat of butter for the ultimate pancake experience. Get ready to impress your family and friends with Todd's Famous Blueberry Pancakes!
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ teaspoon ground cinnamon
- Maple syrup and butter for serving
Directions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg and then stir in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense pancakes.
- Gently fold in the fresh blueberries and ground cinnamon.
- Heat a non-stick skillet or griddle over medium heat. Use a ladle or measuring cup to pour the batter onto the skillet, forming pancakes of your desired size.
- Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes hot with maple syrup and butter. Enjoy!
